Authentic Russian Salad ‘Olivye’

This is a recipe my mom and grandmother use every time there’s a family gathering or a special occasion. To make this a vegetarian dish just leave out the ham. Potatoes, carrots, and eggs do not have to be chilled completely after boiling. Dill can be substituted for parsley if desired.

prep:
30 mins

cook:
20 mins

total:
50 mins

Servings:
10

Yield:
10 servings

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Ingredients

Original recipe yields 10 servings

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil; add potatoes and carrot. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrot; peel and chop eggs.

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  • Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.

Nutrition Facts

261 calories; protein 8.4g; carbohydrates 30.7g; fat 12.4g; cholesterol 82.4mg; sodium 1306.5mg. Full Nutrition

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